Sim­ple fish sup­pers

Daily Dispatch - - Weekender -


Try this for a seafood twist on the Cape Malay icon usu­ally made with lamb.


2 thick slices stale white bread, re­move the crusts

375ml (1½ cups) milk

700g white fish fil­lets, cut into blocks 2 large onions, finely chopped

15ml (1 tbsp) but­ter

15ml (1 tbsp) oil

15ml (1 tbsp) curry pow­der

45ml (3 tbsp) fruit chut­ney

5ml (1 tsp) turmeric

85ml ( cup) seed­less raisins

Finely grated rind and juice of 1 lemon Salt and pep­per

1 ex­tra-large egg, lightly beaten

12 fresh lemon leaves


Soak the bread in 125ml (½ cup) of the milk. Place the fish in a food pro­ces­sor and roughly chop with­out mak­ing a mush.

Mash the soaked bread, add to the fish and mix through. Fry the onions in the but­ter and oil un­til soft. Add the curry pow­der and fry for 2-3 min­utes.

Stir in the chut­ney and turmeric.

Add the onion mix­ture to the fish with the raisins, lemon rind and juice, sea­son and mix through. Com­bine the re­main­ing 250ml (1 cup) milk with the beaten egg. Fold half the milk mix­ture into the fish mix­ture and di­vide be­tween 6 in­di­vid­ual bak­ing dishes. Pour over the rest of the milk. Roll the lemon leaves up and push 2 leaves halfway into each dish of bobotie. Bake in a pre­heated oven at 180°C for about 20 min­utes or un­til just set. Serve with yellow rice and chut­ney. Serves 6.


500g fish fil­lets, eg salmon or hake (you could also use a large can of salmon, well drained, dis­card­ing skin and bones)

15ml (1 tbsp) finely chopped fresh chives 15ml (1 tbsp) finely chopped fresh pars­ley 15ml (1 tbsp) finely chopped fresh dill

1 gar­lic clove, chopped, op­tional

Zest of one lemon

10ml (2 tsp) lemon juice

5ml (1 tsp) Di­jon mus­tard

15ml (1 tbsp) may­on­naise

125ml (½ cup) co­conut or al­mond flour, plus ex­tra for coat­ing

Salt and pep­per

Oil, for fry­ing

To serve:

Blanched green veg­eta­bles (such as peas, as­para­gus and green beans) and baby let­tuce leaves

30-45ml (2-3 tbsp) vinai­grette dress­ing

Cut the fish into blocks and com­bine with the herbs, gar­lic, lemon zest, juice, mus­tard and may­on­naise in the bowl of a food pro­ces­sor. Blend us­ing the pulse but­ton, tak­ing care not to over­mix to a pulp. Add the flour and pulse again. Sea­son. With wet hands, di­vide the mix­ture into 4 or 8 por­tions and shape into fish­cakes. Coat in ex­tra co­conut or al­mond flour. In a fry­ing pan, heat 2-3cm of oil and fry the fish­cakes for about 3-5 min­utes on each side, turn­ing care­fully. Serve with a salad of blanched green veg­eta­bles tossed with vinai­grette. Serves 4

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